Spinach or Swiss Chard Ravioli Stuffing

Preparation info
  • 6–8

    • Difficulty


Appears in
Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This is an adaptation of the Gnocchi recipe. Please glance at that to find out about cooking and drying the spinach. It is important that as much water as possible is extracted.


  • 200 g spinach, cooked and squeezed (dry weight)
  • 100 g ricotta cheese
  • 50


Hand chop the spinach and place in a large mixing bowl. Add the broken-up ricotta and the Parmesan. Season generously and add the nutmeg to taste. Mix thoroughly by hand. A food processor does not do this dish properly, it purées and homogenises the stuffing. Refrigerate until needed.